About UMass Amherst

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate, and professional degrees. The University sits on nearly 1,450 acres in the Pioneer Valley of Western Massachusetts and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.

Job Summary

Working supervision of all food preparation within the dining hall; supervise preparation of special functions; performs related work as required.

Essential Functions

• Supervises all kitchen personnel in the preparation and cooking of meals to ensure the quality and quantity meet established standards.
• Ensures that the preparation and cooking of meals is in accordance with the established menu and recipes.
• Communicates with the Manager or Assistant Manager on the use of all unused portions.
• Reads menus and recipes to get information on quantities of food to order and prepare.
• Ensures strict adherence to the department supply systems and recipes.
• Communicates with the Manager or Assistant Manager in advance of making any changes to the menu.
• Ensures that all kitchen personnel maintain department policies and procedures.
• Trains subordinate employees in the proper sanitary habits in the handling, preparation, serving, and storage of food.
• Keeps records of supplies, production, and usage.
• Participates in the performance evaluation of all kitchen personnel.
• Inspects food for appearance, taste, and temperature for health and safety reasons.
• Supervises the preparation of food at special functions as required.

Other Functions

• Performs other duties as assigned.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking, and serving.
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
• Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, etc.
• Ability to judge the proper quality, appearance, and condition of food by sensory observation.
• Ability to establish and maintain harmonious working relationships with others.
• Ability to give oral and written instructions in a precise and understandable manner.
• Ability to conduct training.

Physical Demands/Working Conditions

• Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift, and perform repetitive movements.

Additional Details

• This position is designated as essential personnel.

Work Schedule

• 9am-5pm; rotating days off; may include evenings, weekends & holidays. 35 week minimum.

Salary Information

• Grade 14

Special Instructions to Applicants

• Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.

UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle, and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.

• Essential personnel designation.
• Rotating days off; may include evenings, weekends & holidays.

• Degree or diploma from a culinary school.
• Two (2) years of lead/supervisory experience in a kitchen setting.
• ServSafe certified or equivalent.
• Knowledge of food handling, storage, preparation, and cooking techniques.
• Ability to supervise and train kitchen personnel.
• Strong communication skills for providing instructions and feedback.
• Ability to lift and carry heavy objects.